4 -
20 mins
35 mins
55 mins
Choose number of servings
Ingredients
For the Bouillon
- Parsley 5 sprigs
- Thyme 5 sprigs
- Bay Leaf 2
- Black Peppercorn 1 1/2 tsp
- White Wine 240 ml
- Water 1680 ml
- Garlic Clove (peeled, kept whole) 5
- Chili Flakes 1 pinch
- Lemon (thinly sliced) 1
- Kosher Salt 1 tsp
For the Lobster
- Lobster Tails (shell on) 4
For the Garlic Butter
- Unsalted Butter (melted) 115 g
- Chives (thinly sliced) 2 tbsp
- Garlic Powder 1 tsp
For Garnishing
- Lemon Wedges 4
Tools that you will need
General Equipment
- (5L) Pot
- Butcher Twine (as needed)
- Cheesecloth (as needed)
- Kitchen tong
- Medium mixing bowl
Cooking Steps Prep Cooking
Prepare the Sachet
Tightly wrap the herbs and peppercorn together in cheesecloth and tie with butcher twine. Set aside.
| Parsley | 5 sprigs |
| Thyme | 5 sprigs |
| Bay Leaf | 2 |
| Black Peppercorn | 1 1/2 tsps. |
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Add the Ingredients to the Pot
| White Wine | 240 ml |
| Water | 1680 ml |
| Garlic Clove | 5 |
| Chili Flakes | 1 pinch |
| Lemon(thinly sliced) | 1 |
| Kosher Salt | 1 tsp |
| Herb Sachet | 1 |
| Chili Flakes | 1 pinch |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 93°C.
2. Simmer the Court Bouillon
Once the temperature has been reached, simmer the broth for 5 minutes to infuse.
3. Add and Cook the Lobster Tails
Add the lobster tails into the cooking liquid and cook for 10 minutes or to ensure the lobster is cooked through.
| Lobster Tail | 4 |
4. Make the Garlic Butter
While the lobsters poach, mix the ingredients into a bowl and set aside.
| Unsalted Butter (melted) | 115 grams |
| Chives (thinly sliced) | 2 Tbsps. |
| Garlic Powder | 1 Tsp. |
5. Remove the Lobster Tails
Turn the burner off and transfer the tails to a plate. Hold them by the shell on a lint-free towel and with sharp shears, remove the belly shell exposing the meat making sure not to damage it. Carefully remove the meat whole and set aside.
6. Plate and Serve the Lobster
Drizzle some of the garlic butter over each tail and serve with a wedge of lemon.
| Garlic Butter(melted) | as needed |
| Lemon Wedges | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
